Peppery Grilled Flank Steak

Southern Living
Makes 6 servings


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2/3 cup dry white wine
1/4 cup olive oil
2 1/2 tablespoons cracked pepper
4 teaspoons sugar
2 garlic cloves, pressed
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 (1 1/2-pound) flank steaks, trimmed


Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add steaks. Cover or seal, and chill 8 hours, turning occasionally.

Remove steaks and bell pepper strips from marinade, discarding marinade. Place bell pepper strips in a grill basket.

Grill steaks and bell pepper strips, covered with grill lid, over high heat (400° to 500°) 8 minutes on each side or to desired degree of doneness. Cut 1 steak diagonally across the grain into thin strips. Cover and chill remaining steak for Beef Salad Nicçoise. Serve sliced steak and bell pepper strips with Tomato-Cheese Bread.

Created date

December 1999